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GREEN TEA MATCHA MUFFINS WITH COCONUT AND BANANA

GREEN TEA MATCHA MUFFINS WITH COCONUT AND BANANA by Iselin Amanda Støylen
September 5, 2016 Melanie Hoo

GREEN TEA MATCHA MUFFINS WITH COCONUT AND BANANA

By Iselin Amanda Støylen

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INGREDIENTS:

2 cups oats
1/2 cup coconut sugar
2 tbsp flour (whole-wheat, all purpose, gluten-free)
3 tbsp rice malt syrup/maple/agave
1/4 almond milk
1 ripe banana
a handful shredded coconut or coconut flakes
1/2 tsp Mix n Matcha powder
1/2 tsp baking powder
1/4 tsp vanilla powder

Topping:
Melted, dairy free chocolate
Coconut flakes

METHOD:
1. Place the oats in a food processor and grind into flour.
Add in coconut sugar, flour, Matcha powder, baking powder and vanilla.
3. Add then in the banana, the syrup and almond milk. Blend/process until you get a thick, smooth batter.
4. Stir in coconut flakes by hand.
5. Pour the batter into cupcake/muffin tins (makes about 12). The batter should fill about 3/4 of the tins.
6. Bake the cupcakes for about 20 minutes at 200 degrees celcius. Let them cool completely before decorating with melted chocolate and coconut flakes.
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